We do not homogenise any of our milk, which means the cream will naturally rise to the top - like it used to. We took this decision upon learning that the homogenisation process, (where milk is pumped at very high pressure (300bar) through a very small aperture) damages the natural structure of milk. The cream particles are smashed into tiny micro globules which are held in suspension because they are too small to float. Some scientists believe these tiny fat particles are small enough to pass through the gut lining without being properly digested.

Homogenisation also liberates the enzyme xanthine oxidase which is normally shielded by the fat particles. Some research has linked this enzyme with increases in allergies, heart disease and artherosclerosis. Homogenisation also shatters the carotene (Vitamin A). This is why homogenised products are a processed white. West Hill Farm prefers its milk to retain a traditional, natural colour.